Here is my interpretation of Chicken Marsala. The heavy cream adds a bit of richness and texture to the sauce.
2 boneless skinless chicken breast halves (1 lb total)
1 cup reduced-sodium chicken broth
1 medium shallot
3 Tbsp unsalted butter (Divided)
5 oz Cremini mushrooms
½ dry or 3/4 tsp fresh sage (Divided)
1/8 tsp fresh ground black pepper
½ cup all-purpose flour
1 Tbsp extra-virgin olive oil
1/4 cup plus 1 Tbsp dry Marsala wine
1/3 cup heavy cream ½ tsp fresh lemon juice
PREPARATION:
Thoroughly wash the breasts removing any fat and adhering film. Gently pound the breasts into evenly thick ¼” between pieces of wax paper using a meat pounder; Pat dry and season with pepper. Pour flour in a small paper bag and shake the pieces one at a time shaking off the excess flour. Place them on wax paper in a single layer (So they don’t stick together)
Peel and finely chop the shallot Wash the mushrooms shaking off the water, trim and thinly slice. Wash the sage, shape off the water, strip leaves from stalk and finely chop. Juice the lemon.
COOKING:
Prepare an Aluminum foil ten. OR warm the oven just to 200 deg, rack in the middle position.
Set a 2-quart saucepan over medium-high heat add the broth and bring to a boil. Boil uncovered, until reduced to about 1/3 cup, about 8-10 minutes
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